Laura The Gastronaut > Recipes > Dessert > Strawberry Syrup
Homemade Strawberry Syrup
October 21, 2021 | Jump to Recipe
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Homemade strawberry syrup that is sweet and addicting. It goes great on ice cream, pancakes, crepes, and waffles and a great mix-in for cocktails!
31 DAYS OF HALLOWEEN
This strawberry syrup is a part of my 31 Days of Halloween. For each day in October, I come up with a cocktail recipe and snack recipe that perfectly matches a scary movie, Halloween movie, or a fun spooky activity. Check it out for all of your Halloween snack and drinking desires!
SWEET, FRUITY, & ADDICTING
Very few things taste better than fresh strawberry syrup. It's made with real and fresh strawberries and goes great on so many things. I'm thinking pancakes, waffles, crepes, french toast, ice cream (as you can see from my pictures), and so many different cocktails! The possibilities are endless when it comes to this beautiful strawberry syrup.
This strawberry syrup on ice cream was my recipe for the Carrie-themed movie night! It makes for a great Halloween recipe thanks to its color!
STRAWBERRY SYRUP INGREDIENTS
• Strawberries: I use fresh strawberries for this recipe, but you could also use frozen strawberries if that's what you have on-hand.
• Sugar: Would it be syrup without a bunch of sugar?? I use white sugar, but you could also use brown sugar as well.
• Vanilla Extract: While not a necessity for this recipe, a very highly recommended one. It adds great flavor!
• Lemon Juice: The acidity of the lemon helps to cut and balance all that sweetness of the sugar.
HOW TO MAKE HOMEMADE STRAWBERRY SYRUP
Hull and slice 8 ounces of strawberries. In a medium saucepan, combine strawberry slices, 3/4 cup sugar, 1/4 cup water, and 1 tablespoon lemon juice. Heat over medium-high until it begins to simmer. Lower heat to maintain a slow simmer for 20 minutes, stirring occasionally.
Remove from heat, and allow to cool for a few minutes. Put into a blender, and puree until smooth. Be careful when blending hot things! Remove the middle part of the lid when blending so the steam is allowed to escape, cover the blender with a kitchen towel, and never fill your blender more than half-full of hot liquids. After blending, the syrup will become cloudy.
To get make the syrup clear again and thicken a little more, put back into the saucepan. Heat over medium-high until simmering, and then lower the heat to low. Simmer for 10 minutes keeping a close eye on the mixture. As the mixture simmers, skim off foam from the top and discard.
Remove from heat, and stir in 1/2 teaspoon vanilla extract. Let cool at room temperature for 2 hours. The syrup will thicken as it cools.
Keep strawberry syrup in a tightly closed container for up to a week in the fridge.
WHAT TO EAT WITH STRAWBERRY SYRUP
• Like I mentioned earlier, the possibilities are endless. It goes wonderfully on breakfast foods (pancakes, waffles, french toast), ice cream, and mixed into cocktails.
• Margarita with Red Wine Floater; If you are here for the Carrie-themed movie night, try this margarita with red wine floater cocktail with your strawberry syrup ice cream.
STRAWBERRY SYRUP: FAQs
How long does strawberry syrup last? In a tightly sealed container, the strawberry syrup will be good for a week when kept in the fridge. What if I want strawberry pieces in my syrup? After the initial 20 minute cooking time, you can mash the strawberries with a fork, back of spoon, or potato masher instead of blending them. This will keep chunks of strawberries in your syrup, and it will have more of a jam-like consistency. It tastes just as great! Can I use frozen strawberries? Yes! Just allow the strawberries to thaw before using. If you find that your syrup is a bit on the runny side because of using frozen strawberries, you can simmer the mixture for a little bit longer to thicken it up.
For this recipe:
By Laura Bullock | Laura The Gastronaut
Prep Time: 10 minutes | Cook Time: 30 minutes | Chill Time: 2 hours| Total Time: 2 hours 40 minutes
Yield: 1 1/2 cups
1. In a medium saucepan, combine sliced strawberries, sugar, water, and lemon juice. Place over medium-high until it begins to simmer. Lower heat to maintain a slow simmer, stirring occasionally, for 20 minutes. 2. Remove from heat, and let cool for a few minutes. Pour into a blender, and puree until smooth. *Be careful when blending hot liquids. Remove the middle part of the blender lid to allow the steam to escape, cover blender with a kitchen towel, and never fill your blender more than half full of hot liquids.* 3. Pour mixture back into the saucepan. Place over medium-high until it begins to simmer. Lower heat to maintain a slow simmer, and cook for an additional 10 minutes. *Watch closely so mixture does not boil over.* As the mixture simmers, skim off the foam and discard. 4. Stir in vanilla extract, and let cool at room temperature for about 2 hours. Store in an airtight container in the fridge for up to a week.
DID YOU MAKE THIS RECIPE?
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Category: Sweets, Halloween Cuisine: American
Keywords: cheese ball, pumpkin cheese ball, cheese appetizer, halloween recipe
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October 21, 2021 by Laura Bullock